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Home » BEETROOT RECIPES » Beetroot poori recipe, Kids lunch box recipes

Beetroot poori recipe, Kids lunch box recipes

February 11, 2020 by Raks Anand 3 Comments / Jump to Recipe

beetroot-pooriBeetroot poori recipe with quick video, step wise detailed picture. Best for kid’s lunch box or tiffin box. Goes well with plain coconut chutney.

Wanted to try beetroot poori for long time. I made it just as we make palak puri. And the same can be made as chapati/ roti also. Made both and loved chapati a lot. To my surprise, Vj loved it. After a lot of tempting comments in my post in social media about the combo of poori with coconut chutney, I just made coconut chutney for this poori. It was not only tasty but the white chutney with the bright pink poori was even treat to eyes.

beetroot-puri

After making the video, hogged those with chutney for lunch. Had the same dough for dinner as chapati. Gave some for Vj thinking he may not like, but he told it was very nice. Was double happy since i finally made this recipe as well as we both liked it. If you are packing for your kids lunch box, you can try using a small lid to cut out as mini puris. Or even cookie cutter is a great idea to cut out their favorite shapes. As in palak poori, the ajwain not only adds flavour, also aids digestion.

beetroot-poori
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4 from 2 votes

Beetroot poori recipe

Beetroot poori recipe with quick video, step wise detailed picture. Best for kid's lunch box or tiffin box. Goes well with plain coconut chutney. 
Course Breakfast
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 50 minutes
Servings 18 poori
Cup measurements

Ingredients

  • 2 cups atta wheat flour
  • 1 cup beetroot chopped
  • 1/2 tsp ajwain omam
  • 1 tsp salt
  • Oil as needed

Instructions

  • Peel, clean and chop the beetroot. Measure 1 cup. Boil 1 cup water and cook the chopped beetroot until soft. Drain from water, cool down. Reserve the boiled water for later use.
  • Puree the cooked beetroot.
  • In a mixing bowl, take wheat flour, ajwain, salt and pureed beetroot. Mix well and add the reserved water from cooking beetroot to make a soft yet non sticky dough.
  • Set aside for 10 mins covered. Knead again and divide into equal sized balls. Depending on the size of poori, roll the dough (18 balls).
  • Dust well with flour and roll out each ball to thick poori.
  • Heat oil and once hot, slide in the spread poori. Gently push the poori as it cooks inside the hot oil to let it puff well.
  • Pour hot oil over it. Flip and cook few more seconds. Drain from oil and shake off the excess oil.
  • Drain over paper towel and repeat to finish.

Video

Notes

  • Do not over cook beetroot or the poori. Otherwise it will affect the colour of poori too.
  • Oil should be hot, otherwise poori wont puff up. Do not keep the rolled out poori for long time as it will not also puff.

Beetroot poori method:

  1. Peel, clean and chop the beetroot. Measure 1 cup. Boil 1 cup water and cook the chopped beetroot until soft. Drain from water, cool down. Reserve the boiled water for later use.step-1-chop
  2. Puree the cooked beetroot.step-2-puree
  3. In a mixing bowl, take wheat flour, ajwain, salt and pureed beetroot. Mix well and add the reserved water from cooking beetroot to make a soft yet non sticky dough.step-3-dough
  4. Set aside for 10 mins covered. Knead again and divide into equal sized balls. Depending on the size of poori, roll the dough (18 balls).step-4-roll
  5. Dust well with flour and roll out each ball to thick poori.step-5-spread
  6. Heat oil and once hot, slide in the spread poori. Gently push the poori as it cooks inside the hot oil to let it puff well.
  7. Pour hot oil over it. Flip and cook few more seconds. Drain from oil and shake off the excess oil.step-6-deep-fry
  8. Drain over paper towel and repeat to finish.beetroot-poori-ready

Serve with any poori side dish or coconut chutney.

beetroot-puri-recipe

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Filed Under: BEETROOT RECIPES, BREAKFAST-DINNER, RECENT POSTS

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Reader Interactions

Comments

  1. Rajee

    February 11, 2020 at 8:50 pm

    5 stars
    I made this last week. Added some chilli powder. Love your colour. I was expecting what you will post for Valentine’s Day.

    Reply
  2. Saranya

    February 18, 2020 at 9:32 am

    Will it stay fluffed up for lunch box?any tips to achieve that?

    Reply
    • Raks Anand

      February 18, 2020 at 10:00 am

      Nope, it wont 🙂 Only crispy pori (like pani puri) stored carefully can stay fulled. This is soft, so as soon as the steam escapes, it will obviously flatten. It can stay fluffed for 15-20 mins max if you make the dough stiff, rolled thick 🙂

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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